Citrus-Dressed Kale Salad with Avocado and Roasted Almonds

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant, nutrient-packed salad featuring tender kale leaves tossed in a bright citrus dressing, creamy avocado slices, and crunchy roasted almonds. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs kale leaves, ripe avocado, raw almonds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 280 cal/serving

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Ingredients

6 cups, ribs removed, chopped kale leaves
1 medium, sliced ripe avocado
1/3 cup raw almonds
3 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1 tsp honey
1/2 tsp sea salt
1/4 tsp black pepper
1 clove minced garlic

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Instructions

Step 1: Preheat oven to 350°F. Spread 1/3 cup raw almonds on a baking sheet and roast for 8-10 minutes until fragrant and lightly golden. Let cool.
Step 2: In a small bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, 1 tsp honey, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 minced garlic clove until emulsified.
Step 3: Place 6 cups chopped kale in a large salad bowl. Pour the citrus dressing over the kale and massage the leaves with your hands for 2-3 minutes until they soften and darken.
Step 4: Add 1 sliced ripe avocado and the cooled roasted almonds to the kale. Toss gently to combine.
Step 5: Serve immediately or refrigerate for up to 2 hours to let flavors meld.